Ceviche
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
- 1 clove garlic minced
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons fresh parsley chopped
- 2 pounds white-fleshed fish fillets such as flounder, sole, corvina (cod), snapper, sea bass, tuna yellow fin, swordfish
- 1/2 teaspoon salt used sparingly
- 1 cup fresh citrus juice combination of sour orange, lime/key lime, lemon/peruvian lemon
- 1 or 2 chili pepper, such as serrano or aji amarillo seeded and chopped fine
- Carbohydrate 0.444941428659846 g
- Cholesterol 0 mg
- Fat 0.0296742857253204 g
- Fiber 0.124485712063426 g
- Protein 0.143687142898628 g
- Saturated Fat 0.00494514285898663 g
- Serving Size 1 1 Serving (134g)
- Sodium 3.82390476268697 mg
- Sugar 0.32045571659642 g
- Trans Fat 0.00899957143190977 g
- Calories 2 calories
1. Cut the fish into strips 1 ½ inches long by ¼ inch wide. Lightly rub-sprinkle salt and garlic into the fish flesh. Rest for 30 minutes. 2. Put the fish in a glass bowl and fold in the lime juice carefully. Add peppers and onion. Refrigerate for 4 to 6 hours, or even overnight. 3. Just before serving, mix in the parsley and cilantro. 4. To serve, line a bowl or large platter with the lettuce and accompany with garnish. Peruvian Garnish (summer) 4 ears of corn, cooked and cut into 2-inch pieces 1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds 1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft A few strands of yuyo (a tangy seaweed, optional) Mexican Garnish 16 tortillas, cut into thick strips and fried until crisp 1 medium red onion, thinly sliced 1 slightly firm avocado, thinly sliced (winter) 4 tomatoes, thinly sliced (summer) olive oil (optional) Ecuadorian Garnish Pastry shells
